Coffee-
"Coffee" in Chavacano or chabacano of Zamboanga: Cafe-
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stem of a coffee tree bearing flowers and cherries in stages
Fruit bearing in stages. Notice the bottom section of the trunk and the bottom sections of the stems. They are bare.
Robusta coffee cherries and leaves - the leaves are a little bit bigger and more oblong shaped than the arabica
Robusta coffee cherries and leaves - the leaves are a little bit bigger and more oblong shaped than the arabica
Arabica grafted into robusta root stock. Produce arabica cherries but keeps the sturdy traits of the robusta and prevents root-knot nematode (worm-like parasites) infestation.
Leaves and cherries of the Arabica coffee
Leaves and cherries of the Arabica coffee
Arabica affected by root knot nematode
Liberica coffee bean (bigger than the robusta or arabica)
Liberica cherries compared to hand size
Leaf of a 2 year old Cafe-Beria tree.
1.5 year old Cafe-Beria in Tumaga Zamboanga
Liberica Vs Excelsa beans
Liberica bareroot seedlings grown wild under liberica trees
English to Chavacano By: Franklin H. Maletsky: A Chavacano Zamboangueño
The original online Chavacano Translation Dictionary Since 1997.
El original chavacano diccionario na internet
Email me some chavacano words and phrases: franklin_maletsky@yahoo.com. Gracias.
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Updated: February 5, 2024
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Coffee trees are best grown under the shade of bigger trees
Coffee trees thrive in areas with filtered sunlight. It typically takes around 3 to 5 years for a coffee tree to start bearing flowers. The flowering season usually occurs after the rainy season, which traditionally begins in May in Zamboanga. A few weeks after the rain starts, the coffee trees begin to bloom with white flowers. The flowering process occurs in stages along the stems of the branches.
The transition from bud to flower takes less than 5 days, and once the flowers have bloomed and reached their full splendor for a day or two, they start to wither and fall off. For those who want to collect the coffee flowers for distilling into perfume, this would the good time to do it.
Since the coffee trees flower in stages along the stems, the flowering process can extend for approximately 3 months into the season. From the time of flowering, it takes about 3 months for the flowers to develop into fruits, and another 4 to 6 months for the fruits of the Arabica and Robusta to fully ripen. As a result, the harvesting period can begin when the last flower has just fallen. It's important to note that not all coffee beans from a single tree reach maturity at the same time. Harvesting can start as early as late October and continue until March.
As for the liberica once the flowers turns into a small fruit it can take up to nine more months and sometimes 12 depending on climate conditions to ripen. The liberica flowers non-stop unlike the Robusta and Arabica.
In modern open area plantations, growers often use chemicals to induce synchronous flowering, which reduces the natural staggered flowering pattern. The flowers and cherries grow on stems that sprout from the branches. Once the cherries have ripened, the section where the flowers bloomed no longer produces flowers, causing the lower section of the stem to become bare. If left untrimmed, a coffee tree can have a lanky and bare appearance at the bottom.
During the flowering stage, a coffee plantation emits a sweet fragrance that can travel over 1 kilometer, depending on the wind and terrain. The coffee flowers are small and white, resembling stars in shape. The scent of the flowers is reminiscent of sampaguita or jasmine, with an intoxicating aroma.
There are four major types of coffee grown in the Philippines
The Philippines is renowned for its rich coffee heritage and diverse coffee cultivation. Within the country, four major types of coffee varieties are grown: Robusta, Arabica, Liberica, and Excelsa. Each variety possesses unique characteristics that contribute to the distinct flavors and profiles of Philippine coffee.
These four coffee varieties, Robusta, Arabica, Liberica, and Excelsa, showcase the diversity and richness of the Philippine coffee industry. Each variety offers distinct flavors, aromas, and characteristics, catering to different preferences and contributing to the country's vibrant coffee culture. Whether enjoyed locally or exported, Philippine coffee continues to make its mark on the global coffee scene, offering a wide range of tastes and experiences for coffee enthusiasts worldwide.
Sustainable coffee planting encompasses the cultivation of coffee trees in a manner that promotes ecological balance and minimizes the need for pesticides. In this context, the natural characteristics of coffee tree varieties play a significant role. The shorter coffee trees, particularly robusta and arabica, thrive in shaded environments. By providing shade and protection from the sun and wind, these trees tend to yield higher production while requiring fewer pesticides.
Alongside these shorter trees, we have the "big brothers" of the coffee world: Liberica and Excelsa. These varieties are hardy and have the ability to grow to impressive heights. They can adapt to different environments, thriving in both lowland and upland areas. In lowland regions, robusta trees can be grown beneath the towering Liberica and Excelsa trees, benefiting from their shade and protection. Similarly, in upland areas, arabica trees can be cultivated under the canopy of these larger coffee trees.
By strategically planting coffee varieties in this way, we can create a harmonious ecosystem that maximizes the benefits of shade-loving trees and takes advantage of the unique characteristics of each coffee variety. This approach not only promotes sustainable farming practices but also contributes to the preservation of biodiversity and the overall health of the coffee plantation.
In summary, sustainable coffee planting involves harnessing the shade-loving nature of coffee trees such as robusta and arabica. Liberica and Excelsa, with their towering presence, serve as protective canopies in both lowland and upland environments. This method optimizes coffee production while reducing the need for pesticides, fostering a balanced and eco-friendly approach to coffee cultivation.he lowlands or in the uplands. In the lowlands the robusta can grow below them and in the uplands the arabica can grow under their canopy.
1. Robusta coffee (Coffea canephora)
Robusta coffee (Coffea canephora) is extensively cultivated in the Philippines and is particularly well-suited to lowland regions. This preference for lowlands can be attributed to a combination of factors, including its resilience, disease resistance, and high caffeine content. Additionally, Robusta thrives in warmer temperatures, which are typically found in lowland areas. In contrast, the cooler temperatures of highland regions are less favorable for Robusta production, resulting in reduced yields. The beans of Robusta coffee offer a bold and full-bodied flavor profile, characterized by delightful notes of chocolate, nuts, and earthiness. Due to its robust nature and distinct taste, Robusta is commonly used in various coffee blends, instant coffee production, and serves as a popular base for espresso preparations.
Robusta coffee, unlike arabica, requires cross-pollination and thrives in lowland regions. It boasts a higher caffeine content and carries a slightly bitter taste, containing at least twice the caffeine as arabica. Among the four coffee varieties, robusta demonstrates the greatest tolerance towards pests and diseases. However, its shallow root system makes it susceptible to drought conditions or the effects of "el niño." Fortunately, the robusta root system is immune to the root-knot nematode, which can harm arabica coffee trees.
Robusta plants are slightly smaller in size compared to their arabica counterparts, although if left untrimmed, they can reach heights of up to 35 feet. To facilitate convenient cherry harvesting, coffee plantations typically prune robusta trees to a maximum height of 8 feet. The leaves of robusta coffee are slightly larger than those of arabica, measuring approximately 3x6 inches and is elliptical in shape.
The beans of robusta coffee are almost round, resembling an egg shape. Robusta trees yield a higher quantity of cherries per tree per season compared to other varieties.
2. Arabica coffee (Coffea arabica)
Arabica coffee (Coffea arabica) is highly esteemed for its exceptional flavor complexity, delicate acidity, and enticing aroma. In the Philippines, it thrives in elevated regions such as the Cordillera region and other mountainous areas. Arabica beans boast an extensive range of flavor profiles, encompassing fruity notes, floral undertones, and delightful hints of caramel and chocolate. However, cultivating Arabica coffee presents unique challenges due to its preference for cooler climates and specific growing conditions. The sensitivity of Arabica to heat necessitates its cultivation at higher altitudes, where the lower temperatures provide an ideal environment for its optimal growth. Despite the additional effort and care required, Arabica coffee's superior quality and nuanced flavors make it highly sought after by discerning coffee enthusiasts.
Arabica coffee is highly regarded for its affinity for high-altitude growing conditions and its ability to self-pollinate. In contrast to robusta, it offers a milder taste, with reduced bitterness and lower caffeine content. Arabica trees have a remarkable height potential, often growing tall and lanky, reaching lanky heights of 30 to 40 feet. To facilitate more convenient cherry picking, plantations commonly prune the trees to manageable heights.
Arabica leaves are relatively smaller and pointy, typically measuring about 2.5x5 inches, while its root system extends deep into the ground, providing increased resilience to drought compared to robusta. However, arabica is particularly susceptible to the destructive root-knot nematode pest. The oblong-shaped arabica beans are slightly larger than robusta beans, and the raw cherries offer a subtly sweeter flavor profile.
3. Liberica coffee (Coffea liberica)
Liberica like all other coffee trees takes about 3 to 5 years to bear fruits. The journey from flower to the first stage of green fruit lasts approximately 3 months, and it takes another nine months for the fruit to mature into a ripe cherry. While one year is a general timeframe, external factors such as climate and weather conditions can extend this period by an additional 3 months.
Liberica coffee (Coffea liberica) holds a significant place in the Philippines' coffee history and is native to the country. This variety has large, asymmetrical beans and is recognized for its distinctive flavor profile, often described as bold and smoky with hints of fruity and floral notes. Liberica trees are known for their robust growth and resistance to certain coffee diseases, making them well-suited for cultivation in the Philippines. While less common globally, Liberica coffee is highly valued by coffee connoisseurs for its unique taste.
Liberica coffee (Coffea liberica), sometimes referred to as Beria or mistaken for Excelsa, shares the characteristic of growing into large trees with the Excelsa variety. Like Robusta, both Liberica and Excelsa require cross-pollination for fruit development. However, a notable distinction lies in the size of their fruits. Excelsa produces relatively smaller fruits compared to the size of Arabica and Robusta cherries, while the Liberica cherry stands out due to its larger size, making it easily recognizable.
Liberica, characterized by its significantly larger leaves compared to Robusta or Arabica, is a coffee variety that bears fruit throughout the year. The size of its cherries is approximately twice that of Robusta or Arabica, while the beans themselves are only about one-third larger. The larger cherry of Liberica is due to its higher "meaty" content, making it a preferred choice for animals and young children to enjoy. Its fruity taste is pleasantly sweet. Unlike Arabica or Robusta, the Liberica fruit takes a little longer to mature, with a maturation period of up to one year.
The extensive and deep-rooted system of Liberica contributes to its resilience against drought and "el niño" conditions. Growing over 60 feet tall without being lanky, when an aging Liberica tree is cut down, its trunk and branches can be repurposed for lumber, making it ideal for furniture, such as coffee tables. However, if the stump is preserved and properly cared for, new shoots will emerge, allowing the tree to thrive once again.
With the lowest caffeine content among the four varieties, Liberica offers a taste profile that falls between Excelsa, Arabica and Robusta, making it a favored choice for coffee enthusiasts. In the Philippines, many coffee vendors market Liberica beans as Barako coffee, while it is referred to as BERIA by Chavacanos.
The number of cherries that can be harvested from a mature Liberica coffee tree can vary significantly based on factors such as the age and health of the tree, growing conditions, and agricultural practices. On average, a well-maintained and productive Liberica tree can yield anywhere from 2 to 5 kilograms of coffee cherries per tree in a single harvest season. However, it's important to recognize that these figures are approximate and subject to considerable variation. Climate, soil fertility, and cultivation techniques also play a significant role in influencing the yield of a coffee tree.
An individual Liberica coffee cherry typically weighs around 5 to 7 grams on average. Considering the average yield of 3.5 kilograms of cherries per year and using 5 grams as the average weight of each cherry, it can be estimated that one tree can produce approximately 700 cherries annually. However, it's crucial to keep in mind that these calculations are influenced by various factors, including growing conditions, the maturity of the cherry, and specific characteristics of the Liberica variety.
Transporting fresh Liberica cherries presents a general guideline of approximately 200 cherries per kilogram. However, this number may fluctuate depending on the condition of the coffee tree. In cases of drought or inadequate irrigation, the size of Liberica cherries may decrease, resulting in a higher count of around 300 to 400 cherries per kilogram. It's important to consider the variability of cherry size and weight based on the specific circumstances of the coffee tree's growth and development.
4. Excelsa coffee (Coffea liberica var. dewevrei)
Excelsa coffee trees, scientifically known as Coffea liberica var. dewevrei, possess an exceptional adaptability that allows them to flourish in both high and low altitudes. These versatile trees showcase a remarkable ability to thrive in diverse growing conditions, exhibiting resilience and adaptability in various environments. This unique characteristic makes Excelsa an excellent choice for coffee cultivation in a wide range of altitudes, providing growers with the flexibility to select the optimal location for their plantations.
Notably, Excelsa coffee offers a truly distinctive flavor profile that sets it apart from other varieties. Combining the fruitiness of Arabica with the boldness of Liberica, Excelsa presents a captivating blend of flavors. While its classification may vary, with some considering it a separate variety and others categorizing it as a subtype of Liberica, Excelsa stands out with its unique attributes and contributes to the diverse array of coffee options available.
Among the four major coffee varieties grown in the Philippines – Robusta, Arabica, Liberica, and Excelsa – Excelsa holds its own place. While often mistaken for Liberica due to certain similarities, Excelsa possesses its own distinct characteristics that set it apart from its counterparts.
Excelsa coffee trees, like their Liberica counterparts, have the remarkable ability to grow into large trees. However, what sets Excelsa apart is its production of relatively smaller fruits compared to the size of Arabica and Robusta cherries. These cherries add a distinctive tartness and complexity to coffee blends, offering a truly unique taste experience. Excelsa coffee combines the best of both worlds, harmoniously merging the fruitiness of Arabica with the boldness that Liberica brings to the table.
Similar to Robusta and Arabica, Excelsa cherries take approximately nine months to mature. Excelsa trees can reach impressive heights, towering up to 60 feet when fully mature. Like Liberica, these trees have extensive root systems that grow deep into the ground, providing them with resilience and enabling them to withstand drought conditions.
Excelsa coffee (Coffea liberica var. dewevrei) offers a balanced taste profile that appeals to discerning coffee aficionados. With a caffeine content higher than Liberica and falling in the middle range between Arabica and Robusta, it provides a unique and flavorful experience. Notably, Excelsa beans are often marketed as Barako coffee by Philippine vendors, highlighting its distinct qualities and characteristics.
While specific data on average yields or counts of Excelsa cherries per tree may not be readily available, it is known that the harvest yields can vary depending on factors such as tree health, growing conditions, and agricultural practices. However, what remains consistent is Excelsa's contribution to the diverse range of coffee varieties cultivated in the Philippines, offering coffee enthusiasts a captivating and memorable coffee experience.
In conclusion, Excelsa coffee's smaller fruits and unique flavor profile make it a captivating addition to the world of coffee. With its distinct tartness and complexity, it enriches coffee blends, appealing to those seeking a memorable and unparalleled coffee experience. Excelsa stands as a testament to the richness and diversity of the Philippine coffee industry.
Planting Coffee
Coffee plants can be propagated through different methods such as seed germination, cuttings, and air layering (marcotting). Each coffee bean typically contains two flat "stones" resembling turtle shells, which are connected but can be easily separated. Each stone has the potential to germinate and grow into a new coffee tree. The germination process usually takes around 4 to 10 weeks.
In order to address the issue of root-knot nematode infestation, which commonly affects the arabica variety, grafting techniques have been employed in coffee cultivation. One approach involves grafting a healthy primary scion from an arabica tree onto a robusta rootstock. Robusta trees are known to be resistant to root-knot nematode pests. Another alternative, my personal preference, is grafting the arabica scion onto a rootstock of the Liberica variety. Liberica's robust and deep-rooted nature provides enhanced protection against drought conditions.
When growing coffee from cuttings, it is advisable to select cuttings from the primary branches (those growing perpendicular to the main stem) rather than lateral branches that bear the flowers. This ensures better success in propagating the desired characteristics of the parent plant.
In a sustainable coffee plantation, it is possible to cultivate all four major varieties – Robusta, Arabica, Liberica, and Excelsa. Each variety offers its own unique attributes and contributes to the diverse range of coffee production. By incorporating different varieties and employing sustainable agricultural practices, coffee plantations can thrive and yield quality crops while mitigating risks associated with pests and environmental factors.
Climate and Altitude
Zamboanga City in the Philippines provides a range of climatic conditions that are conducive to coffee cultivation. Arabica, known for its preference for cooler temperatures, flourishes in the city's highland areas with elevations ranging from 1,200 to 1,800 meters above sea level. On the other hand, Robusta is better suited to lower elevations, typically found between 300 to 900 meters above sea level. It is essential to consider the specific climatic requirements of each coffee variety to ensure successful cultivation. Interestingly, Excelsa and Liberica are versatile in their adaptability and can thrive equally well in both low and high altitude environments, making them suitable choices for Zamboanga City's diverse altitudinal ranges.
Keeping your established plantation healthy
The Longevity of Coffee Trees: Pruning, Care, Stumping, and Beyond
Coffee trees, like any other plants, require regular trimming and maintenance to ensure their health and productivity. Yearly pruning is essential to remove dead or unhealthy branches, promoting the overall well-being of the trees and facilitating easier access for coffee pickers, be it machines or humans.
However, as coffee trees age and their branches become dense and cumbersome, a more drastic measure known as "stumping" becomes necessary. Stumping involves cutting down the old tree to a height of about 18 to 20 inches from the ground, leaving a slanted cut of around 70% to prevent rot. Coffee trees, being coppice trees, possess the remarkable ability to regenerate. After stumping, several new stems, or suckers, will sprout from the base of the tree. It is crucial to select and retain only 2 to 3 healthy stems while removing the rest. These chosen stems will become the main trunk, growing alongside the new branches that will eventually bear coffee cherries. Within approximately two years, the new suckers will yield fruits, renewing the tree's productivity.
For those with the patience and knowledge, an alternative to stumping is the practice of "air-layering" or "marcotting." By identifying the healthiest primary branch of the coffee tree that bears fruits, this branch can be air-layered, allowing for immediate fruit production upon planting. Unlike planting from seedlings, which can take 3 to 5 years to bear fruits, marcotted coffee trees offer a much shorter timeframe, providing a fruit-bearing tree in the same year.
While the average lifespan of coffee trees ranges from 20 to 30 years, with optimal conditions, they can surpass this range and live significantly longer. Proper pruning, regular care, and the practice of stumping contribute to the longevity of coffee trees. Under favorable growing conditions, coffee trees can thrive for up to 75 years, taking advantage of their inherent ability to regenerate through coppicing.
In conclusion, the longevity of coffee trees is nurtured through meticulous pruning, ongoing care, and the application of stumping or alternative methods such as air-layering. By implementing these practices, coffee farmers can maintain the health and productivity of their trees, ensuring sustained coffee production over extended periods. With the potential to live up to 100 years, coffee trees exemplify their resilience as coppice trees, enriching the heritage of coffee cultivation for generations to come.
Pest and Disease Management
Coffee trees are susceptible to various pests and diseases that can affect their health and productivity. Common pests include coffee berry borer, leaf rust, and nematodes. Implementing integrated pest management practices, such as regular monitoring, pruning infected branches, and using organic or targeted pesticides when necessary, can help mitigate these issues.
Harvesting and Processing
Coffee harvesting involves handpicking ripe cherries, which are typically red or yellow, depending on the variety. The timing of the harvest is crucial to ensure optimal flavor and quality. Once harvested, the cherries undergo processing, which can be done through either the wet or dry method. Wet processing involves removing the outer pulp and fermenting the beans, while dry processing involves drying the cherries intact before removing the dried skin and parchment.
Other Pertinent information
- Malaysia grows more Robusta and Liberica. They have these trees growing in the low land areas.
- Kailua-Kona, Hawaii - in the mountain area they grow arabica coffee (kona coffee)
Managing Organizations
- International Coffee Organization - https://icocoffee.org/
- Specialty Coffee Association - https://sca.coffee/
Cafe Beria and the Tumaga Boy under the Banuang tree by the Tumaga River
- Personal experience of author: Franklin H. Maletsky
In the past, our coffee grove predominantly comprised Robusta trees that had stood tall on the land even before my parents became its proud owners. Every year, I would join my sisters in the laborious task of harvesting coffee cherries. Afterward, my mother would diligently dry them, skillfully using a large mortar and pestle to separate the dried skin from the precious seeds. These seeds were carefully stored, awaiting the moment when they would be roasted and brewed into a satisfying cup of coffee. My world revolved around those robusta coffee trees, until a serendipitous encounter changed everything.
During my first-grade years, I befriended a classmate who happened to live just a short half-kilometer distance from us. Their humble nipa hut was nestled beneath the sprawling branches of a majestic giant banuang tree, overlooking the serene flow of the tumaga river.
One fateful day, I paid my friend a visit, and together, we embarked on a playful adventure. Captivated by the sight of a cluster of majestic trees, towering high like small mango trees near their residence, a compelling idea sparked within me—could these be coffee trees? Curiosity getting the better of me, I inquired about them. To my delight, my friend confirmed that they were indeed “cafe beria,” a different kind of coffee. Eager to introduce me to this novelty, he proposed that we taste the fruit.
Initially hesitant, I considered the effort involved in extracting the sweetness from the small coffee cherries. However, my friend persisted, emphasizing the size of the tree and its climbable branches. Intrigued, we ascended the coffee tree, where my friend plucked a ripe cherry and handed it to me. To my astonishment, the cherry was as big as a marble, at least three times larger than the familiar coffee cherries I knew.
Filled with unwavering excitement, I eagerly bit into the fruit, being mindful to avoid the seed, and savored its delightfully meaty texture and heavenly flavor. Rolling the seeds around in my mouth, I extracted every last bit of sweetness and goodness before swiftly spitting them out. With a renewed sense of delight, I continued picking more cherries. Intrigued by the tree’s ability to bear ripe fruit even outside the coffee fruit-bearing season, I turned to my friend for an explanation. To my surprise, he was unable to provide an answer, but he did inform me that this particular tree produced fruit throughout the year, adding to the mystique of our delightful Liberica coffee adventures.
From that day forward, I became a frequent visitor to my friend’s nipa house, and like a pair of mischievous little monkeys, we would climb that magnificent tree, plucking and indulging in the flavorful Liberica (Cafe beria) fruit. It became our secret haven, where we delighted in the abundance of nature’s gift and created lasting memories.